The objective of this state of knowledge was to gather key findings on pounded yam from the literature and key informants and deduced the gap of information in order to better set the objectives of the upcoming research on pounded yam in Côte d'Ivoire. Quality characteristics of raw yam are mature tubers, free of wounds, with a high dry matter and attractive flesh, which does not turn brown at peeling. Medium size yam tubers with a regular shape facilitating peeling are more appealing to consumers. Varieties of yam affected the quality and acceptability of pounded yam. Yam tubers with less water, mostly D. cayenensis-rotundata give better pounded yam than those lodged with water (D.alata). Storage of yam tubers also improves the quality of pounded yam, as it increases tubers dry matter. Most important quality attributes of pounded yam are color and textural properties (cohesive, stretchable, smooth, moderately soft and less sticky). Pounded yam without black spots is also preferred. The textural properties depend a lot on the physico-chemical composition of yam tuber such as starch content and composition, starch properties, protein and mineral content, secondary metabolites (polyphenols, etc.). The processing steps of pounded yam is the same across cultures and countries. The main difference lies in the pounding, the time, and the addition of water and/or other roots to obtain a more stretchable dough. In Cote d'Ivoire, the consumption of pounded yam depends more on ethnic group. Baoules, Abrons, and Koulangos, located in the centre and the north-east of the country consume more than other groups. Their average consumption can reach 73 kg of yam/person/year, against 22 Kg of yam/ person/year.